Baklava Recipe
Making baklava can be intimidating, I admit. Especially rolling out the thin phyllo dough at home—your hands shake at first. But here’s the thing: once you make it once, you’ll start turning your nose up at store-bought baklava. Because there’s something else about homemade baklava… it smells of effort, of pure butter, of memories.
This recipe has been tried and tested over the years, refined with small touches, and is easy to follow step by step. If you’re ready, grab a large wooden board and place it in the center of your kitchen. Because the soul of this dish lies in that board.
Ingredients: Don’t Be Intimidated—Everything You Need Is Here
For the Dough:
- 3 eggs
- Half a cup of liquid oil
- 1 cup milk
- 1 tablespoon vinegar (yes, vinegar!)
- 1 pinch of salt
- Flour as needed (approximately 4 cups)
- Starch (plenty of wheat starch for use when opening)
For the filling:
- 400 grams finely ground pistachios or walnuts (optional)
For the Topping:
- 250 grams of clarified butter (if unavailable, use a mixture of butter and 2 tablespoons of vegetable oil)
Syrup:
- 3 cups granulated sugar
- 2.5 cups water
- A few drops of lemon juice
Step-by-Step Homemade Baklava Recipe
Let’s Start Kneading
Place the eggs, milk, vegetable oil, vinegar, and salt in a bowl. Gradually add the flour and knead until you obtain a dough that is not sticky but also not too firm. Cover and let rest for about 20 minutes. Meanwhile, prepare the filling.
Dividing the Dough into Pieces
Divide the dough into approximately 30 equal pieces. Cover with a damp cloth and let rest for another 15 minutes. This resting period will make rolling out the dough much easier.
Rolling Out the Dough
Keep the kitchen quiet. Stay focused while rolling out the dough. Roll out each piece as thinly as possible using plenty of cornstarch. Trust me, after the first five, your hands will get the hang of it. Grease the baking tray and place the first sheet of dough on it.
Layer by Layer Flavor
Spread a little melted butter between each layer of dough. When you reach the 15th layer, sprinkle generously with pistachios or walnuts. Arrange the remaining 15 sheets in the same way. Drizzle generously with butter over the top layer.
Shaping the Baklava
Using a sharp knife, cut into classic baklava shapes. If you don’t cut them completely, they won’t absorb the syrup. This step is like preparing for a visual feast.
Baking
Bake in a preheated oven at 180 degrees until golden brown on both sides. It usually takes 45-50 minutes, but every oven is different. Keep an eye on it after the first 30 minutes.
How to Make the Syrup
Boil the sugar and water. After it starts boiling, add a few drops of lemon juice. Boil for another 5 minutes, then remove from heat. The syrup should not be too thick or too runny.
When to Pour?
Let the baklava cool for about 5 minutes after removing it from the oven. Pour the syrup over the warm baklava while it’s still hot. The “sizzling” sound indicates it’s done right. You’re doing it correctly.
Small but Golden Tips
What Can Be Used Instead of Butter?
Melt the butter, remove the foam on top, and discard the milk residue at the bottom. The clear oil in the middle can be used like clarified butter.
Pistachios or Walnuts?
Antep pistachios are certainly another flavor, but walnuts give that homemade nostalgia. Both have their place.
Should the syrup be cold and the baklava hot?
Best result: syrup warm, baklava hot. If both are cold, the syrup won’t soak in. If both are hot, the dough will become soggy.
